Carrot Cake Cookies
Serves 2415 mins prep70 mins cook
Spring has sprung, and what better way to celebrate than with these delightful carrot cake cookies! They're easy, loved by all, and scream springtime. I whipped up a batch for my family (surprise, surprise—they're my taste testers), and they couldn't
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What you need
Instructions
1. In a large mixing bowl, add in slightly softened butter, granulated sugar, and brown sugar. Using an electric hand mixer/stand mixer (you can also whisk by hand but it is a lot of work). Beat until smooth. This usually takes 2-3 minutes. 2. Add in eggs & vanilla extract and beat for another minute. 3. Fold in flour, baking soda, and cinnamon. Using a spatula, gently fold all of the ingredients together until it reaches a dough-like smooth consistency. 4. Grate your carrots using a grater or food processor. Then add carrots and finely chopped pecans into the batter. Fold into the batter. 5. Transfer the dough in to the refrigerator. Let cool for 30 minutes. 5. Pre-heat your oven to 350°F. 6. Using a cookie scoop, scoop 2-3 tablespoon sized balls onto a baking sheet. 7. Bake for 14-16 minutes. 8. Allow the cookies to cool on the baking sheet for 10 minutes & then transfer to a wire rack. 9. Make the icing - in a stand mixer beat together the cream cheese, butter, and vanilla extract. 10. Once smooth, slowly add in the powdered sugar. 11. (optional) Transfer the icing into a piping bag. 12. Ice each cookie. I did a swirl on each cookie, but do whatever your heart desires! 13. ENJOY! The cookies are best served chilled. I store these in the refrigerator.View original recipe